Gluten-Free Gyro Wrap with Fries
Elevate your mealtime routine with this flavorful and satisfying Gluten-Free Gyro Wrap with Fries recipe! Tender, marinated chicken thighs are infused with aromatic spices like oregano, cumin, and garlic, then grilled to perfection. Wrapped in soft, gluten-free flatbreads and paired with fresh, vibrant veggies and tangy tzatziki sauce, each bite bursts with Mediterranean-inspired goodness. To complete the dish, crispy oven-baked fries seasoned with smoky paprika offer the perfect sidekick. Designed for those seeking a gluten-free twist on a classic favorite, this recipe is easy to prepare, taking just over an hour to create a wholesome meal that's perfect for lunch, dinner, or entertaining. Whether you're gluten-intolerant or simply looking to mix up your menu, this gyro wrap delivers big on both flavor and comfort.
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Recipe Information
Ingredients
- 500 g boneless skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons gluten-free soy sauce
- 1 lemon lemon juice
- 4 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 gluten-free flatbreads
- 2 tomatoes
- 1 cucumber
- 1 red onion
- 200 ml tzatziki sauce
- 4 medium gluten-free potatoes
- 1 teaspoon paprika
- 3 tablespoons vegetable oil
Instructions
In a bowl, combine olive oil, gluten-free soy sauce, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper.
Cut chicken thighs into strips and place them in the marinade. Cover and refrigerate for at least 20 minutes.
Preheat your oven to 220°C (428°F) for the fries. Wash and cut potatoes into strips.
In a large bowl, toss potato strips with vegetable oil, salt, and paprika. Spread them evenly on a baking sheet.
Bake the fries in the preheated oven for 30-35 minutes or until golden and crispy, flipping them halfway through.
Meanwhile, heat a grill pan over medium heat and cook the marinated chicken strips for about 8-10 minutes, turning occasionally, until fully cooked.
Prepare the vegetables by slicing tomatoes, cucumber, and red onion thinly.
Warm the gluten-free flatbreads in another pan or in the oven wrapped in foil for a few minutes.
To assemble the gyro wraps, spread a tablespoon of tzatziki sauce on each flatbread. Top with grilled chicken, sliced tomatoes, cucumber, and red onion.
Fold the flatbreads to enclose the fillings and serve immediately with a side of your homemade fries.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 6299 mg | 274% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 31.1 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5161 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
